It sits nestled under the structure of the two Forth bridges and to celebrate the next new crossing a special dish has been created by a chef, writes Gail Milne.
Family-owned Ferrybridge Hotel in North Queensferry has created a new dish to mark the commencement of work on the new Forth crossing.
Inspired by the forthcoming bridges and the two existing bridges, the dish has been named Three Crossings Belly Pork and it features pork cooked three ways - braised, grilled and roasted - on a bed of buttered mash accompanied by seasonal vegetables.
The hotel, which overlooks the Forth, has seen an increase in trade with the arrival of contractors in North Queensferry.
Owners, Jim and Ena Little, are hoping that the new dish will become a firm favourite with locals and workers alike.
Chef Gillian Crawford commented: “This is a delicious seasonal dish that’s a perfect warming meal after a day outdoors whether its at the end of a gentle stroll along the coastal path, or a day on a constructions site – I have no doubt it will satisfy.”
Continuing on the transport theme, Gillian has sourced her ingredients locally, not just to cut down on queues on the bridge, but to also to reduce food miles.
Gillian added: “Fife has so many fabulous suppliers we felt we didn’t need to go elsewhere for our produce. It makes commercial as well as environmental sense to buy locally and support local businesses.”